Cheddar Cottage Cheese Biscuits KETO - Me

Cheddar Biscuits Keto

These biscuits are a great option for a dinner roll.  Use them also as a breakfast sandwich or a sandwich for lunch with turkey breast, lettuce and tomato. Heck, just eat them with a bowl of soup or chili! The Jalapeno adds a great kick to the biscuits too! 

Using cottage cheese and coconut flour makes these biscuits lighter, fluffier, and higher-protein. 

Makes 12 biscuits

Prep 15 min, rest 10 

Bake 18 to 22

Ingredients: 

Biscuits

• 1 cup almond flour
• ¼ cup coconut flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp onion powder
• 2 tbsp grated Parmesan
• 2 large eggs
• 3 large egg whites
• ¾ cup cottage cheese, blended smooth (2%)
• ¾ cup shredded cheddar, divided
• ¼ cup sliced green onion
• Optional: diced jalapeño

Garlic butter

• 1 tbsp butter, melted
• 1 small garlic clove, minced
• ½ tsp dried parsley
• ¼ tsp garlic powder

Instructions: 

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Blend the cottage cheese until smooth. Whisk with the eggs and egg whites, then stir in ½ cup cheddar and the green onion.
3. In a separate bowl, whisk the almond flour, coconut flour, Parmesan, baking powder, salt, garlic powder, and onion powder.
4. Fold the dry into the wet until just combined. Don't overmix.
5. Rest the dough 10 minutes. The coconut flour will thicken it.
6. Scoop 12 mounds, a scant ¼ cup each. Shape tall and round, then top with the remaining ¼ cup cheddar.
7. Bake 18 to 22 minutes until golden and firm to the touch.
8. Stir the garlic butter together and brush over the warm biscuits.

Notes: If the dough is too stiff to scoop, stir in 1 to 2 tbsp of milk. If it spreads flat, add 1 tbsp more coconut flour. Tell me how it comes out and I’ll update the card.

Storage:

Counter: 

• Up to 2 days
• Airtight container, with parchment between layers

Fridge:

• 5 to 7 days Best choice with the cottage cheese and eggs. 

Freezing after baking: (best for convenience). Skip the garlic butter until you reheat. Brushing it on before storing makes the tops greasy and soggy.

• 2 to 3 months
• Cool completely on a rack. Warm biscuits trap steam and get soggy.
• Freeze on a parchment-lined tray for about an hour so they don’t stick together.
• Transfer to a freezer bag with the air pressed out.
• Reheat from frozen at 350°F for 12 to 15 minutes, or from thawed for 8 to 10. A toaster oven is great for this.
• Brush on the garlic butter after reheating.
• A microwave works in a pinch (20 to 30 seconds), but the biscuit comes out soft, not crisp. A quick trip in the oven or toaster oven after thawing fixes that.

Freezing before baking (best for fresh-baked biscuits)

• 1 to 2 months
• Scoop and shape the mounds as in the recipe, but skip the 10-minute rest. Cold dough doesn’t need it.
• Freeze on a parchment-lined tray until solid, then bag them.
• Bake straight from frozen at 350°F for 23 to 28 minutes. Don’t thaw first, or they’ll spread.
• Add the cheese topping before freezing, or sprinkle it on just before baking. Either works.
• The baking powder starts working once it hits the wet ingredients, and some of that lift is lost in the freezer. Expect a slightly shorter, denser biscuit than a fresh batch. I haven’t tested these times, so check at 23 minutes.

My pick: Bake the full batch and freeze most of them, so you can reheat a few at a time. Freeze unbaked only if you want that fresh-from-the-oven experience.

Macros:

• Per biscuit with garlic butter and using 2% cottage cheese: approximately 
• 133 calories | ~3 g net carbs | ~3 g fiber | 8 g protein | 5 g fat

Source: Me and Claude - I revised and combined some recipes to make them lower in fat, more protein and fluffier. Image created by AI 

Nikki's Banana Bread Cookies❤⭐⭐⭐⭐⭐

Cookies without any add-ins. 

Cookies made with blueberries and glaze. 

Nikki's Banana Bread Cookies 

Soft, gluten-free banana-bread comfort—now in cookie form.

I am known for my streusel-topped banana bread. I make it for friends, family, holidays — pretty much a crowd favorite.

When I began eating mostly gluten-free and sugar-free-ish, I wanted that same cozy banana-bread energy in a healthy treat that worked better for the way I eat now. After many, many variations, I finally nailed it.

Daughter approved. Mama Bear happy.

These cookies are soft, moist, and unapologetically banana-bread-like — not crisp little hockey pucks pretending to be dessert. Give me a cup of coffee and two of these, and I am sitting pretty.

Then I saw someone make a glaze from protein powder and almond milk. Excuse me — whaaaaaat?

Naturally, I had to try it immediately. On these. It works.

Blueberries make them even better, cinnamon in the glaze is a very good decision, and diced apples are waiting in the wings for anyone feeling adventurous.

Banana bread cookies made with glaze, blueberries and peaches. 

Makes 18 cookies

About 18 standard cookies — or roughly 11 Nikki-sized cookies, because making them larger saves me a return trip to the kitchen. Efficiency.

Ingredients: 

• 1 1/2 cups fine almond flour
• 1/2 cup certified gluten free oats
• 1 scoop vanilla protein powder (optional makes them fluffier and adds protein)
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger or pumpkin pie spice 
• 2 teaspoons ground flax seeds (optional)
• 1 large egg
• 1 tablespoon maple syrup, honey, or monk fruit sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup mashed banana

Optional Add-ins:

• 2/3 cup coarsely chopped walnuts
• 2/3 cup chocolate chips (sugar-free, if preferred)
• ½ cup frozen blueberries
• ½ cup finely diced red apple

Optional Protein Glaze:

• 2 tablespoons vanilla protein powder
• 1–2 teaspoons unsweetened almond milk or water
• Dash of cinnamon (optional, but highly encouraged)

Instructions: 

1. Place a rack in the upper third of the oven and preheat to 350°F. Line a baking sheet with parchment paper and coat it very lightly with nonstick spray.
2. In a medium bowl, whisk together the almond flour, oats, protein powder, baking soda, salt, cinnamon, ginger or pumpkin pie spice, and ground flax seed, if using.
3. In a separate bowl or large liquid measuring cup, whisk together the egg, sweetener, vanilla, and mashed banana.
4. Add the wet mixture to the dry ingredients and stir until thoroughly combined.
5. Fold in any chosen walnuts, chocolate chips, or diced apple. If using frozen blueberries, save them for the tops so the dough does not turn purple — unless purple cookies are the goal. No judgment.
6. Scoop the dough onto the prepared baking sheet in approximately 2-tablespoon portions. If using blueberries, press 3–5 gently into the top of each cookie.
7. Bake for 16–20 minutes, until the cookies are lightly puffed, set, and golden at the edges. Begin checking at 16 minutes; larger cookies may need the full 20.
8. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
9. For the glaze, stir the protein powder with 1 teaspoon almond milk or water. Add more liquid a few drops at a time until it reaches drizzling consistency. Add cinnamon if desired, then drizzle over fully cooled cookies.
   

Notes:

• For celiac-safe cookies, use certified gluten-free oats and verify that the protein powder, baking spray, chocolate chips, and all other packaged ingredients are certified gluten-free or prepared to your required cross-contact standard.
• If oats feel like too much fiber for you, leave them out. The cookies will be softer but still delicious.
• Frozen blueberries tend to bleed less than fresh berries when pressed into the tops. If a purple-blue cookie sounds delightful, mix them directly into the batter and live your truth.
• These are intentionally soft and moist, like banana bread. Let them cool fully before stacking.

Storage:

• Store the cooled cookies in an airtight container in the refrigerator for up to one week. Because they are deliciously moist, separate the layers with parchment paper so they do not merge into one enormous banana cookie — tempting, but inconvenient.

• To freeze, place parchment between the cookies and store them in a freezer-safe container. Take out one or two at a time; they thaw quickly. If patience is not currently available, microwave one for 10–12 seconds.
  

Macros:

• Per 1 of 18 cookies: approximately 84 calories | 7 g carbohydrate | 2 g fiber | 4 g protein | 5 g fat

• Source: Nikki M. Beineke

Homemade Chili Oil

 

Homemade Chili Oil 

Chili oil is normally made from vegetable oil that has been infused with chili peppers of choice. You can use any type of chili pepper, from mild to superhot peppers. Other ingredients are sometimes included.

I DO NOT use vegetable oil. Or Canola oil. Not even sure why they call it vegetable oil when there there isn't a trace of vegetables in it other than probably the label on the bottle. These are highly processed oils that might as well run your car. Please do your body a favor and get rid of these oils in your pantry. 

Either use pure avocado oil or olive oil. It is preferred that a neutral oil is selected for highlighting the chili pepper flavor. So I would use avocado oil but I have used olive oil and it is still amazing. Refined coconut oil can be used, but it is processed to remove the coconut aroma and taste. I actually use unrefined coconut oil all of the time because I like the taste of it in recipes and baking. 

Servings: 30 servings - makes 1 cup

Ingredients: 

• 1 cup oil (or any neutral oil such as avocado, if you want to use canola or vegetable, but you know my thoughts on that 😏
• 3 tablespoons chili flakes or crushed dried chili peppers
• Dash of salt if desired

Optional Extras

• 1 tablespoon granulated garlic
• 1 teaspoon white pepper

Instructions: 

• Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
• Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. (**)
• Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
• Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.

Storage:

• Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

Notes:

• Oil Temperature. Heat your oil to 180 degrees F minimum, or to 350 degrees F maximum for a darker oil. Do not let your oil smoke or get any hotter, or it can burn your chili flakes and spices, resulting in a bitter flavor.
• If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
• Variations. There are many ways to vary up your spices to make different types and flavors of chili oil. Possibilities include black pepper, garlic, salt or msg, cayenne, paprika, ginger, cinnamon, Chinese vinegar or black vinegar, so much more. You can also use any type of chili flakes or crushed dried chilies.

Macros:

• Calories:  69cal | Net Carbs: 1g | Protein: 0g | Fat: 1g 

Source: chilipeppermadness.com

Chili-Garlic Sauce

 

Chili-Garlic Sauce 

This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.

Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it.

Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city.

The recipe is simple. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar. And, it's ready in well under 30 minutes!

Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.

Servings: 1 cup

Ingredients: 

• 4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
• 4 cloves garlic chopped
• 2 tablespoons white vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

Instructions: 

• Add all of the ingredients to a food processor and process until smooth.
• Pour the mixture into a small pot and heat. Simmer for about 10 minutes.
• Cool and adjust the flavor with salt and pepper to your tastes.
• Store in a sealable jar in the refrigerator.

Storage:

• Chili-garlic sauce will last 1-2 months or longer in the refrigerator in a sealed container. The vinegar acts as a preservative, which will let it keep longer.
• You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.

Notes:

• Makes about 1 cup. Thin with a bit of water, if desired.
• Heat Factor: HOT, though it will depend on the peppers used.

Macros:

• Calories:  11 cal | Net Carbs: 2g | Protein: 0g | Fat: 0g 

Source: chilipeppermadness.com